1 ½ cups thickened cream
1 tsp vanilla extract
½ cup Nutella
6 plain mini doughnuts with chocolate topping, quartered
250 g punnet fresh strawberries, quartered
chopped roasted hazelnuts, to decorate
- Beat cream and vanilla in a small bowl of an electric mixer until soft peaks form.
- Whisk Nutella in a large bowl until smooth. In two batches, fold in whipped cream until just combined.
- Divide doughnuts among six serving glasses (300ml-capacity). Top evenly with strawberries. Spoon over Nutella cream. Refrigerate, covered, for 2 hours.
- Serve trifles decorated with hazelnuts.